Hotel Classic Cuisine 100 Menu Name

Hotel classic dishes are divided into Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Fujian cuisine, Jiangsu cuisine and Zhejiang cuisine. 100 dishes are as follows:

1, representatives of Shandong cuisine: Dai Yu shrimp, fried tofu, braised shark's fin, stewed baby's wings in white sauce, Confucius Yipin Pot, Hualan mandarin fish, wrapped chicken, braised prawns, braised chicken and Shandong cuisine pills.

2. Representatives of Sichuan cuisine: Mapo tofu, diced Chili chicken, Dongpo elbow, douban crucian carp, pocket tofu, pickled fish, husband and wife lung slices, ants climbing trees, beggar chicken and fish-flavored shredded pork.

3. Representatives of Cantonese cuisine: braised pork with pickles, stuffed eggplant, stuffed tofu, braised pork with plum vegetables, Hakka salted chicken, Cantonese-style stuffed duck, roasted goose, ribs with red slots, steamed ribs with black beans and fried three treasures.

4. Representatives of Fujian cuisine: Buddha leaping over the wall, drunken spareribs, lychee meat, scallops with fingers, Youxi duck, Qixing fish ball soup, soft and smooth pearl fish, anchovies with dragon bodies, fried crispy and stewed whole chicken.

5. Representatives of Su Cuisine: Grill, Jinling meatballs, Chinese cabbage with white sauce, lion's head stewed with crab powder, crystal pig's trotters, shredded chicken soup, anchovies, three sets of ducks, Wuxi meat bones, and pig's head with recommended sauce.

6. Representatives of Zhejiang cuisine: West Lake vinegar fish, Dongpo pork, steamed pork with lotus leaf powder, West Lake water shield soup, Longjing shrimp, tiger running plain ham, crispy braised pork, fried eel back with shrimp and fried bamboo shoots.